Smoked Salmon

David Swint

Ingredients

• 1 Salmon filet

• 1 Cedar Plank - 17

Instructions

Prepare a cedar plank cut to a 17&#034 length for a Large Egg. (Cedar board can be purchased at any home building supply store. I usually use a 1&#034 X 6&#034 board and then cut to lenth when needed.)
You may have to trim off a small portion of the salmon to fit the board length.
Soak the plank in water for 1 - 2 hours
Apply a coating of olive oil on the side you lay the salmon filet on.
Salt (Kosher) & Pepper the oil coated plank.
Use lump charcoal and lite a center mound.
Bring Egg temperature to 210F - 220F and maintain this temperature during the cook time.
Use alder wood soaked chips for the smoke. You may also add either apple, cherry or pecan to the alder depending on your taste.
Place a fistful of chips in the center core of the coals and cover with fresh lump charcoal.
Spread additional chip outward to the edges of the lump charcoal for continued smoke throughout the cooking time.
Replace cooking grate.

Marinade:
Mixture of Honey, Bourbon and Soy sauce.
Make 1 cup to last the cooking cycle.
You want this mixture thick enough to hold on the salmon but easily brushed. It becomes more of a matter of the taste and personal flavor preference. This marinade will lock in the moisture even more than normal and provide a very unique finishing taste to the smoked salmon.

Lay Salmon skin side down on the oil side of the board.
Salt (Kosher) & Pepper the Salmon.
Place board on Egg and make several checks during the 1st 30 minutes that the temperature is stabilized.
Beginning one hour into the smoke, apply the marinade by brush every 30 - 45 minutes.
Smoke for 4 - 5 hours.
Remove from cedar plank and serve on platter. Serve right off of the Egg or can be served after it has cooled down. Both ways are excellent.

Notes

Serving Sides:

Cream Cheese/Dill Spread
8 oz softened cream cheese
4 tablespoons sour cream
4 tablespoons Fresh Dill minced
1 teaspoon lemon juice
Blend and whip together in a mixing bowl, you can also use a small blender. You want this very smooth.
Dollop on platter next to salmon.

Other garnishes that can be placed on platter with the salmon
Diced red onions
Capers
Diced hard boiled eggs
Minced scallions

Number of Servings:

Time to Prepare: